Up to Date
10:27 am
Wed January 22, 2014

Making A Pie, Telling A Story

The smell of pie might inspire most of us to get a fork and plate, but for one author, it means a story. 

Joyce Maynard speaks with Steve Kraske on Up to Date.
Joyce Maynard speaks with Steve Kraske on Up to Date.
Credit Beth Lipoff/KCUR

In the first part of Wednesday's Up to Date, we talk with the woman behind the new Kate Winslet-Josh Brolin film Labor Day about writing, pie and more.

Guest:

  • Joyce Maynard, author of Labor Day

HEAR MORE: Joyce Maynard will be the guest of honor at a special lunch hosted by Kansas City Women in Film and TV at 12 p.m. Jan. 22 at Lidia’s in the Crossroads District. Walk-in tickets are $30 for non-members.

Joyce Maynard's Apple Pie

  • 3 pounds (6 to 7 large) apples (Granny Smith, Cortland, Empire, or McIntosh)
  • 3/4 cup sugar
  • 2 Tbsp fresh lemon juice
  • 3/4 tsp ground cinnamon
  • 3 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 cup Crisco vegetable shortening
  • 1 stick plus 1 Tbsp chilled butter , cut into pieces
  • 1/3 to 1/2 cup ice water
  • 2 Tbsp Minute tapioca
  • 1 beaten egg
  • 1 Tbsp sugar

In a large bowl, combine the apples, sugar, lemon juice and cinnamon. Let stand, stirring occasionally.

Preheat the oven to 400°F. In a large bowl, mix the flour and salt. Using a pastry blender, work in the shortening and 1 stick of butter until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Shape the dough into a ball and divide it into two discs, one slightly larger than the other.

Place the smaller disc on a sheet of waxed paper, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If the dough sticks to the rolling pin, dust it lightly with more flour. Lay a 9- to 10-inch pie pan facedown on top of the circle; flip the pan over and remove the paper. For the crust, on a sheet of waxed paper, roll out the other disc to form a 14-inch circle. Do not roll the dough more than necessary.

Sprinkle the tapioca on the bottom crust. Add the filling, mounding it in the center, and dot with 1 tablespoon butter. Lift the waxed paper with the remaining crust and flip it over the filling. Peel back waxed paper. Trim the edges of the crusts and pinch together the top and bottom crusts. Optional: Roll out the trimmings and cut into decorative shapes. Brush the pie with the egg, and arrange the shapes on the crust. Sprinkle with sugar. Poke fork holes or cut vents in the top crust. Bake 40 to 45 minutes, or until golden brown. Serve warm.

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